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Wednesday, January 4, 2012

Rum-Raisin Tea Biscuits

From the kitchen of One Perfect Bite...I can't quite see myself serving these for breakfast, but I have no aversion to putting them on a brunch or tea table. They are delicious and a perfect example of Nancy Silverton's ability to make ordinary food extraordinary. These biscuits contain orange and rum soaked raisins that make others pale in comparison. Save for the drunken raisins, the recipe is like most others for scones or tea biscuits. It is straight forward and if you follow the recipe you are guaranteed success. You can, of course, swap cranberries for raisins and experiment with orange liqueur. I make these often, and, while I do experiment, I always go back to the original ingredients. If you use a 2-1/4 inch biscuit cutter you will be able to get a dozen biscuits from the recipe. I do hope you will try these. They are wonderful to serve with afternoon tea and distinctive enough to be memorable. Here's the recipe.Rum Raisin Tea Biscuits...from the kitchen of One Perfect Bite courtesy of Nancy Silverton

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